Print Recipe
4.67 from 3 votes

Neeragaram | Leftover Rice Porridge

A natural coolant and healthy breakfast Neeragaram or leftover rice porridge or gruel orPazhaiya Sadam Kanchi recipe prepared with leftover rice, water, buttermilk, shallots, green chilies and cilantro.
Prep Time8 hrs 20 mins
Resting Time8 hrs
Course: Breakfast
Cuisine: Indian
Keyword: Neeragaram, Summer Special
Servings: 3
Calories: 101kcal
Author: Srividhya G


  • 1 cup Cooked Rice
  • 3 cups Water
  • 1 cup Butter Milk
  • 1/2 tsp Salt
  • 1/8 tsp Fenugreek Seeds
  • 2 Shallots
  • 1 Green Chili
  • 2 tbsp Cilantro chopped
  • 5 Curry Leaves


  • Add 3 cups of water, fenugreek seeds, and salt to the cooked rice and leave it overnight.
  • Peel the shallot skin and chop it. Also, cut the green chilies.
  • In the morning, mash the rice nicely and add the buttermilk, chopped shallots, cilantro, chopped green chilies and curry leaves.
  • If required add more salt and serve chilled.


  • I prefer raw rice or boiled rice variety (sona masoori, seeraga samba, kaikuthal arisi or any millet varieties are preferable) for preparing this porridge.
  • You can adjust water and buttermilk depending upon your consistency preference.
  • Green chilies are optional and as always adjust salt according to your taste.


Calories: 101kcal | Carbohydrates: 17g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 402mg | Potassium: 136mg | Fiber: 0g | Sugar: 4g | Vitamin A: 160IU | Vitamin C: 27.4mg | Calcium: 88mg | Iron: 0.2mg